We served this at my grandfather's 75th birthday party earlier this month. It's a pretty dish and very yummy.
Pumpkin Gingerbread Trifle
original recipe can be found ~here~
Ingredient:
- 1 gingerbread cake (I made a double batch of Laura Ingalls Wilder's famous gingerbread recipe but I could have just made 1 batch)
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 3 cups milk
- 1 can (29 ounces) pumpkin
- 1/2 cup packed brown sugar
- 2 cups whipped cream (I added about 2 teaspoons of pumpkin pie spice)
Directions:
- Prepare and bake gingerbread according to recipe directions. Cool completely on wire racks.
- Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
- In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped cream. Repeat layers. Sprinkle some pumpkin pie spice on the top if desired.
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Here are the recipes shared from last Friday's link-up.
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And so ends the 31 days project. It has been so much fun! Thank you for your wonderful comments, pins, and links. A big thanks to the guest posters for helping me out this month!
What has been your favorite recipe this month?
4 comments:
The grand finale? This trifle was good enough to hold that spot! Oh my.
Love this!! I so want to try it!! I love gingerbread! And pumpkin! :)
this might just be tied for "the best" with the chocolate peanut butter trifle. I have loved keeping up with your blog this month. Great job picking out these wonderful recipes to share.
Wow, this looks amazing! I'll have to try it sometime :-)
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